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“These featherlight chou paste morsels are a variation of the classic French gouge're and are a breeze to whip up in the food processor. They are great as an accompaniment to my recipe for Summer Tomato Soup or as cocktail nibbles. They also can be prepared ahead and frozen.From a June 1982 issue of Bon Appetit in the Food Processor Complete Technique section.”
30 puffs

Ingredients Nutrition


  1. Position rack in lower third of oven and preheat to 425 degrees.
  2. Grease 2 baking sheets and sprinkle lightly with water.
  3. For Glaze:.
  4. Combine egg and salt in small bowl and whisk until frothy; set aside.
  5. For Dough:.
  6. Combine water, milk, butter, salt,nutmeg and pepper in 2-quart saucepan and bring to boil over medium-high heat, stirring to melt butter; remove from heat.
  7. Immediately add flour all at once and beat with wooden spoon until mixture is well blended and leaves sides of pan, about 1 minute.
  8. Place over medium heat and cook 2 minutes, stirring constantly.
  9. Transfer dough mixture to work bowl of processor and let rest 5 minutes.
  10. Add eggs and blend 30 seconds, stopping machine as necessary to scrape down sides of bowl ( eggs must be completely incorporated and mixture very thick and smooth).
  11. Add shredded cheese and process 5 seconds.
  12. Spoon mixture into 16-inch pastry bag fitted with 3/4 inch tube. ( A ziploc bag with the corner clipped works well too!).
  13. Pipe onto prepared baking sheets in 1 1/4-inch rounds; brush puffs with glaze, smoothing tops (do not let glaze drip onto baking sheets).
  14. Bake until well browned, about 20 to 25 minutes. Serve warm, or transfer puffs to rack to cool.
  15. (Puffs can be prepared ahead, cooled to room temperature and frozen on baking sheets. Transfer to airtight bags when firm and return to freezer. To serve, heat unthawed puffs in 300 degree oven for 10 minutes.).

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